Looking good for Calf. Almond growers to keep up their corps and as such the demand for bees should be high again this year.

Almonds Projected to Become the Number One Ingredient Nut by 2009
Food Manufacturers Are Turning to Almonds to Enhance Global Product Pipeline




(October 9, 2008, Paris) – Almonds continue to be the second most frequently used nut in new nut-containing food products worldwide, and if demand continues to grow at this rate, almonds will become the number one nut for global new product introductions by 2009.

According to the Mintel Global New Products Database (GNPD), new almond-containing product introductions around the world grew substantially more than new food and other nut introductions in 2007 (introductions in almonds increased by 26 percent, food 14 percent, and nuts 16 percent respectively).1 This trajectory is monitored by the Almond Board of California (ABC) as a marker of success for its industry.



ABC, which is exhibiting at this year’s SIAL show in Paris (exhibit space 4M085 in the USA pavilion), has witnessed a strong upswing in global demand in recent years. The Mintel GNPD1 highlights the upward trend of almond product introductions around the world:

Globally, almonds accounted for 22 percent of new nut introductions in manufactured food products, a strong growth level that has remained consistent for the past five years.
Europe led with 32 percent of new almond product introductions, a 14 percent increase over 2006.In Asia-Pacific markets, almonds play a large role particularly related to confectionery products. Japan consistently has experienced strong almond introductions over the past five years, while almond introductions in China have tripled since 2005. In India, where almonds are steeped in tradition, innovation increased by 50 percent in 2007, led by the confectionery sector. The California almond industry estimates 26 percent (or over a quarter) of new almond products from the top ten almond manufacturers are brands with a strong U.S. presence being introduced in other countries.
“The almond industry experienced landmark years in 2006 and 2007,” said Shirley Horn, senior director of global marketing and communications for the ABC. “The Almond Board of California expects this tremendous success to continue, as almonds meet global food manufacturers’ needs for versatile, functional and value-added ingredients that appeal to consumers’ desires for taste, nutrition and indulgence.”



In the confectionery category, 11 of the 21 countries surveyed in Europe launched more products with almonds than any other nut.1 Globally, chocolate confectionery is now a $74 billion industry.[2] According to Euromonitor, in 2006, more than 6.5 million tons of chocolate were sold worldwide, up nearly 260,000 tons from 2005.2 The total number of almond-chocolate introductions increased 237 percent from 2001 to 2006, meaning manufacturers around the world are increasingly leveraging the strong consumer appeal for almond-chocolate combinations.1 During this same timeframe, chocolate introductions increased 196 percent.1



Horn commented, “Premiumisation is a major growth driver for confectionery products. Consumer demand for healthy, more natural foods also seems to be appealing for all food categories. Almonds are perfectly poised to tap into these trends. To reinforce the point, research1 shows that amongst European, North American, Latin American, and Middle Eastern and African manufacturers, ‘premium’ was one of the top-three claims made for almond product introductions. ‘Natural,’ and ‘no additives and/or preservatives’ also were found to be ranked high in terms of claims manufacturers made for almond product introductions.”



Demand for almond products translates across continents, cultures and cuisines, sustaining the almond industry’s growth rate. California almonds are now responsible for the supply of more than 80 percent of the world’s almonds. Almond shipments to overseas markets increased to 866.4 million pounds in 2007/08, up 24 percent over the previous year, led by strong growth in Europe, Asia and the Middle East.3 Notably, almond exports have achieved new monthly records for the past 13 consecutive months.



In order to meet accelerating demand for almonds, ABC actively works to provide educational resources for the food manufacturing industry and consumers on the many benefits that almonds have to offer. As part of its participation in SIAL, ABC has partnered with young talented pastry chef Yann Brys from the well-renowned French House of gastronomy DALLOYAU Paris to showcase innovative ingredient ideas and uses of almonds in chocolate, pastry and snacking categories.





“I enjoy working with almonds as they are indulgent, healthy and versatile – they also complement the silkiness of the chocolate products I create. They embody a sense of luxury for customers,” said Yann Brys.



To help show how food professionals can develop their own new product ideas, Yann Brys will be offering booth visitors samples of recipes that use almonds as a key ingredient. These recipes will bring to life the way almonds provide flavor dimension, value and crunch for many diverse types of eating occasions.

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The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Board’s charge is to promote the best quality almonds, California’s largest tree nut crop. For more information on the Almond Board of California or almonds, visit www.AlmondsAreIn.com.

http://www.almondboard.com/News/pres...emNumber=29541